Academic Journal
Let them eat (birthday) cake: reframing healthy eating in healthcare organizations.
| Τίτλος: | Let them eat (birthday) cake: reframing healthy eating in healthcare organizations. |
|---|---|
| Συγγραφείς: | Kennedy LJ; School of Health Administration, Dalhousie University, Halifax, Canada., Kirk SFL; School of Health and Human Performance, Healthy Populations Institute, Dalhousie University, Halifax, Canada., Sim M; Clinical Care, IWK Health, Halifax, Canada., Parsons Leigh J; School of Health Administration, Dalhousie University, Halifax, Canada., Wong H; School of Health Administration, Dalhousie University, Halifax, Canada., Mah CL; School of Health Administration, Dalhousie University, Halifax, Canada. |
| Πηγή: | Global health promotion [Glob Health Promot] 2025 Dec; Vol. 32 (4), pp. 15-24. Date of Electronic Publication: 2025 Mar 13. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Sage Country of Publication: England NLM ID: 101497462 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1757-9767 (Electronic) Linking ISSN: 17579759 NLM ISO Abbreviation: Glob Health Promot Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: London : Sage |
| Ιατρικοί όροι (MeSH): | Health Promotion*/methods , Food Service, Hospital*/standards , Health Personnel*/psychology , Diet, Healthy* , Nutrition Policy*, Humans ; Nova Scotia ; Qualitative Research ; Interviews as Topic ; Quality Improvement ; Female ; Male |
| Περίληψη: | Healthy eating is influenced by a myriad factors ranging from individual to societal. Healthcare organizations have recently adopted healthy eating policies to improve food environments; however, how such policies shape practice is still unknown. This qualitative study explores perspectives on continuous quality improvement (CQI) among healthcare staff and managers working in hospital foodservices post-implementation of a healthy eating policy aimed at improving food environments. We conducted semi-structured interviews with 12 foodservices staff at Nova Scotia Health. Participants varied in role (administrative, point-of-sale) and location (rural/urban). We analyzed findings using directed content analysis. Participants' approach to quality revealed a range of definitions of healthy eating, from health promotion efforts directed towards individual behavior change management to a broader emphasis on supportive food environments. This research also highlighted the complexity of the healthcare food environment in which health promotion was being implemented, a 'setting' as per the 'settings approach' to health promotion, but also revealing a 'setting within a setting': food environments within healthcare environments. These nested environments are alternatively more business or healthcare service-centric, within the larger healthcare environment. Healthcare practitioners' views on effective implementation of the policy also spanned many scales of healthy eating, informed by concepts within their core healthcare practice (dietetics: nutrients), the organization (historical nutrition contexts) and broader food culture (food trends and choice). This study has demonstrated that CQI for a healthier food environment within healthcare needs a broader focus to advance benchmarks for health promotion. |
| Competing Interests: | Declaration of conflicting interestsThe authors have no conflicts of interest to declare. |
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| Contributed Indexing: | Keywords: health promoting hospitals; health promotion; healthy eating; healthy eating policy; quality improvement; retail food environments |
| Entry Date(s): | Date Created: 20250314 Date Completed: 20251215 Latest Revision: 20251218 |
| Update Code: | 20260130 |
| PubMed Central ID: | PMC12705860 |
| DOI: | 10.1177/17579759251318731 |
| PMID: | 40082398 |
| Βάση Δεδομένων: | MEDLINE |
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